Sheet Pan Pimento Cheese Chicken with Potatoes & Green Beans
Fast & Easy

Sheet Pan Pimento Cheese Chicken

with Potatoes & Green Beans

35 MIN
4 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

Chefs! We’re bringing you a series of recipes designed with ease of cooking and cleanup in mind, but without sacrificing the incredible flavors you’ve come to expect from a classic Blue Apron meal. In this dish, our chicken breasts are generously covered by a blanket of melty monterey jack cheese mixed with pickled peppers, creamy mayo, and spices like bold paprika. We're using some of the same spices to coat our side of roasted potatoes—perfectly balanced by a sprinkle of savory parmesan.
CLICK FOR RECIPE CARD

Get Plans
  • Nutrition
    PER SERVING
  • Calories
    600 Cals (est.)
View Full Nutrition
Nutrition Label
Download

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

fresh
ingredients
Sheet Pan Pimento Cheese Chicken with Potatoes & Green Beans
Title
  • 4 Boneless, Skinless Chicken Breasts
  • 1¼ lbs Potatoes
  • ¾ lb Green Beans
  • ¼ cup Mayonnaise
  • 2 oz Pickled Peppadew Peppers
  • ¼ cup Panko Breadcrumbs
  • ¼ cup Grated Parmesan Cheese
  • 2 Tbsps Sherry Vinegar
  • 4 oz Shredded Monterey Jack Cheese
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
time-saving
tips & techniques
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & make the pimento cheese
1 Prepare the ingredients & make the pimento cheese

Arrange two oven racks in the upper and lower thirds of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1/2-inch-thick rounds. Roughly chop the peppers. In a bowl, combine the monterey jack, mayonnaise, breadcrumbs, chopped peppers, and half the spice blend; season with salt and pepper. Stir to combine. 

Roast the chicken
2 Roast the chicken

Pat the chicken dry with paper towels; season with salt and pepper on both sides. Place on a sheet pan. Place on the upper oven rack and roast 8 minutes. Leaving the oven on, remove from the oven. Evenly top the partially roasted chicken with the pimento cheese. Return to the upper oven rack and roast 10 to 12 minutes, or until the topping is browned and the chicken is cooked through.* Remove from the oven. 

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Start the potatoes
3 Start the potatoes

Meanwhile, place the potato rounds on a separate sheet pan. Drizzle with olive oil; season with salt, pepper, and the remaining spice blend. Toss to coat; arrange in an even layer on one side of the sheet pan. Place on the lower oven rack and roast 8 minutes. Leaving the oven on, remove from the oven.

Prepare the green beans
4 Prepare the green beans

Meanwhile, cut off and discard any stem ends from the green beans; place in a bowl. Add the vinegar and a drizzle of olive oil; season with salt and pepper. Toss to coat.

Finish the vegetables & serve your dish
5 Finish the vegetables & serve your dish

Carefully place the prepared green beans in an even layer on the other side of the sheet pan of partially roasted potatoes. Return to the lower oven rack and roast 9 to 11 minutes, or until the vegetables are tender when pierced with a fork. Remove from the oven. Serve the roasted chicken with the roasted vegetables. Garnish the vegetables with the parmesan. Enjoy! 

Tips from Home Chefs

Get Plans

Sheet Pan Pimento Cheese Chicken

Prepare the ingredients & make the pimento cheese
1 Prepare the ingredients & make the pimento cheese

Arrange two oven racks in the upper and lower thirds of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1/2-inch-thick rounds. Roughly chop the peppers. In a bowl, combine the monterey jack, mayonnaise, breadcrumbs, chopped peppers, and half the spice blend; season with salt and pepper. Stir to combine. 

2 Roast the chicken

Pat the chicken dry with paper towels; season with salt and pepper on both sides. Place on a sheet pan. Place on the upper oven rack and roast 8 minutes. Leaving the oven on, remove from the oven. Evenly top the partially roasted chicken with the pimento cheese. Return to the upper oven rack and roast 10 to 12 minutes, or until the topping is browned and the chicken is cooked through.* Remove from the oven. 

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Roast the chicken
Start the potatoes
3 Start the potatoes

Meanwhile, place the potato rounds on a separate sheet pan. Drizzle with olive oil; season with salt, pepper, and the remaining spice blend. Toss to coat; arrange in an even layer on one side of the sheet pan. Place on the lower oven rack and roast 8 minutes. Leaving the oven on, remove from the oven.

4 Prepare the green beans

Meanwhile, cut off and discard any stem ends from the green beans; place in a bowl. Add the vinegar and a drizzle of olive oil; season with salt and pepper. Toss to coat.

Prepare the green beans
Finish the vegetables & serve your dish
5 Finish the vegetables & serve your dish

Carefully place the prepared green beans in an even layer on the other side of the sheet pan of partially roasted potatoes. Return to the lower oven rack and roast 9 to 11 minutes, or until the vegetables are tender when pierced with a fork. Remove from the oven. Serve the roasted chicken with the roasted vegetables. Garnish the vegetables with the parmesan. Enjoy! 

Browse Steps
1 of 5